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Chef's wine pairings 
we do not sell alcohol these are posted in case you're looking for a suggestion

Amuse Bouche

An overture in a form of a little flavorful surprise 

Blanc de Blancs

 

Appetizer 

please choose one

BEET "RAVIOLI"

Organic red beet “ravioli” filled with goat cheese and chives, arugula​

Cotes du Rhone, Pinot Noir

 

CHICKEN PATE

Home made Chicken Pate, Chef’s orange lavender marmalade , in-house Viking Flat bread

olive oil - thyme gelato

Gewurztraminer, Muller Thurgau

STUFFED MINI PEPPERS

 A wholesome duo of mini stuffed sweet peppers, mom’s recipe for stuffing and sauce 

Syrah

Soup

please choose one

WHOLESOME ONION SOUP

Caramelized Vidalia Onion Soup with the Original lager

from the city of Budweis, Czechia, rye disk

topped with melted fontina cheese

​Albarino, Rieslings

APPLE BISQUE

Apple Bisque, pecan pralines, house made creme fraiche

Abarino, Rieslling

Salad

BUTTER LETTUCE WEDGE

on sight smoked bacon, sweet heart peppers,

sea salted cucumbers, pickled red onions, 

tomato confit, artisan pan roasted bread cubes with a wedge of

the freshest Bibb lettuce, buttermilk dressing

Albarino, Riesling

Fish Course 

Fresh fillet of Dover sole with white wine butter sauce , Kohlrabi - apple slaw

Puilly Fuisse, White Bordeaux

 

Intermezzo

Serving of fresh, house made pomegranate sorbet

 

Main Event

please choose one

 

RACK OF DELICIOUS LAMB

house made yogurt black garlic tzatziki frozen youghurt, 

the rack is marinated in Chef’s special house grown herbs, pistachio potato croquette, ratatouille roast 

Amarone, Barolo, Pauillac

 

DUCK CONFIT

Crispy tender Duck Confit, Honey Dijon Walnut Tarragon  sauce, Sweet pea shoot spaetzle, fried Brussel sprout, beautiful harmony and textures 

Pinot Noir, Cotes du Rhone

CHATEAUBRIAND

8 oz of our very own sumac oil marinated black Angus beef tenderloin, roasted to your preference, bacon jam smashed potato, amarone jus, ratatouille roast  

Amarone, Barolo, Pauillac, Chateauneuf-du-Pape

 

PAELLA

Christmas story from Seville, champagne poached prawns, vegetable reduction, tomatoes, green onions, bell peppers, saffron rice and champagne

Alabarino, Pinot Gris, Pouilly Fume

Dessert

Champagne, Iced Wine, Tawny

EGG NOG CREME BRULEE

Creme Chantilly with Elderflower Essence

 

TRADITIONAL “FIGGY” PUDDING

Caribbean  rum sauce, mint chiffenade

 

DUO OF GINGERBREAD CAKE & ST. SABBAS HONEY CAKE

 blood orange allspice gelato

 

THE CHRISTMAS STAR CHOCOLATE CHERRIES

Bear claw cookie like tart filled with Michigan cherry Ganache, 

Luxardo Butterfly pea flower “sky”, 24 carat edible gold star, mint chiffenade

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